DIY Greek Recipe: Feta Tart from Epirus

Make a hearty Greek-style feta-based pie easily without complex pastry-making techniques with this recipe from the mountains of Epirus.

Preparation & Cooking time: 5 min + 50 min

Serves: 6

You don’t need to know how to roll our filo dough in order to make a Greek-style pie with feta. This recipe from the mountains Epirus is easy to make, filling and delicious.


Place a large, low pan – empty but greased – in the oven.


Turn the oven on and set to 250°C.

In a deep bowl, combine 400g of flour, one cup of milk and two cups of water and whisk until the mixture becomes smooth.

Add one egg, salt and about 50ml of olive oil, blending it into the mixture.

As soon as the oven temperature reaches 250°C and the pan is hot, remove it from the oven and place the mixture in it.

Thickly crumble 300g of feta over the mixture, scattering it across its surface.

In a bowl, beat two egg yolks and then pour them on top.

Cut 80g of butter into small pieces and place these here and there on top of the mixture.

Bake for approximately 50 minutes.

Remove from the oven when the edges of the pie look quite crispy and crunchy and have almost become burnt.

This pie may be enjoyed both fresh out of the oven and after cooling down.

This recipe was first published on


  • 400g flour
  • 1 cup milk
  • 2 cups water
  • 1 egg
  • salt
  • 50ml olive oil
  • 300g feta
  • 2 egg yokes
  • 80g butter

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